This taco salad is very different from the taco salads that my mom used to order at Mexican restaurants. They were the lightest option on the menu, but I always found myself wondering, how do those giant fried tortillas hold up to all the cheese and sour cream?
Here’s my fresher, vegetarian version of those taco salads, which serves as a balanced, full meal in a bowl. Crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing form the base. Chili-flavored quinoa and black beans make it plenty hearty, while tomatoes, radishes, and avocado lend some color and pops of flavor. The ode to my mom's taco salads wouldn’t be complete without some crispy tortilla strips on top.